I see a window of opportunity looming and it’s the chance to stick a raft of rosé reviews in my column due to the promised ‘Indian summer’.

The CHÂTEAU LÉOUBE ROSÉ DE LÉOUBE, CÔTES DE PROVENCE 2010 (RRP, £13.99, daylesfordorganic.com, corneyandbarrow.com) has the lightest salmon pink colour, almost rose gold. On the nose the toffee aromas have a brioche sweetness to them. The tart wild strawberry fruit floods in on the palate and the wine has plenty of minerality to keeps things interesting. To the edges of the mid palate light clementine notes come through and the finish is understated and refined.

The LA CAPRA PINOTAGE ROSE (£7.50, Co-op) has quite a pale colour for a New World rosé. On the nose of this South African, pink floral and summer fruits prevail. There is tartness from the raspberry fruit on the palate with a decent notch of acidity. The finish is soft and pliable.

Joining the ranks of the pale hued pinks is the CHATEAU DE FONTLADE AURELIA PRIMA ROSÉ 2010 (RRP £7.99, Waitrose). The bouquet has sweet rose floral notes and in the mouth the fresh red fruits are tart and vibrant with a steely backbone. A refreshing-mouth feel from the very first sip that carries on through to the bright, vibrant finish.

The GONZALEZ BYASS ALTOZANO ESPANA TEMPRANILLO SHIRAZ ROSADO 2010 (£7.49, Ocado, Rhythm and Booze) is a much deeper pink than the previous wines. The nose has rich and deep red berry notes. On the palate there is almost a sweetness to the entry then the crunchy, forthright strawberry fruit takes hold. A very Mediterranean-style pink with a crisp dry conclusion.

The CUVEE DE RICHARD ROSE 2010 ALAIN GRIGNON PAYS D’HERAULT (RRP £4.99, Majestic) is salmon pink in colour and the nose is packed with inviting violet aromas with a little confectionery edge. The light red fruits in the mouth are quite delicate and a touch of green leafiness livens the wine up on the finish.

Finally, the DOMAINE DES DIABLES ROSÉ (RRP £11.95, leaandsandeman.co.uk) has very grown up rose petal aromas on the bouquet. On the palate, and as the name would suggest, there is a hint of a bubblegum to the entry on the palate. This fades away quite quickly as the stern mineral spine takes hold and gives the red fruit notes a good shake. Lots of fresh raspberry and red currant throughout and effortlessly handled the heat of a Thai curry.

Last weekend I hosted a couple of wine tastings for the fine visitors to the Cardiff Cheese Festival and was asked about matching the two together. Some were quite surprised when I suggested that red wines can struggle when combined with cheese and that a white wine with plenty of acidity should be chosen. In fact the creamier the cheese the more acidity is needed to counter the richness.

Cream and light cheeses go very well with a crisp white Bordeaux or an Alsace dry riesling, while blue cheeses sit with a deep sherry such as an old oloroso or amontillado.

If you are to go the red route, go big and go spicy, Aussie Shiraz or an Italian Amarone or, of course, a nice drop of port.